• Limetorrents Browse
  • Now Playing:

    Notes - January 22, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad to talk about Fog Head Chardonnay, Francois Lurton Pinot Grigio, Casal Thaulero Merlot Cabernet Sauvignon and First Press Chardonnay.

    Check it out!

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Smoked Fish with Pasta

    2 Tbsp olive oil
    1 large yellow onion, finely chopped
    3 cloves garlic, finely chopped
    2/3 cup dry white wine (Casal Thaulero Pinot Grigio)
    1 (200g) package cream cheese, cubed
    1 cup 35% heavy cream
    2 tablespoons tomato paste
    1 tablespoon sugar
    250-300g smoked salmon or trout(either hot or cold smoked works fine), cut in (1cm) pieces
    salt, to taste
    1 lb. (450g) dried pasta, (linguine,  tagliatelle or robust short-cut like rigatoni)
    fresh thyme or parsley for garnish – optional

    Bring 5L of salted water to a boil over high heat.
    In the meantime, over medium heat sauté the onion until it starts to fleck with brown, about 10 minutes.  Add garlic and sauté until fragrant, 1-2 minutes. Add wine, turn heat to high and bring to a boil, stirring for 3 minutes. Remove from heat and stir in cream cheese until it melts thoroughly, stir in cream and return to medium-high heat bringing the sauce to a gentle boil. Reduce heat to low, add tomato paste, sugar and smoked fish. (add the pasta to the boiling water now) Cook for 5 more minutes, stirring constantly until sauce is quite thick. Add salt and pepper to taste.
    Cook the pasta one minute less than package instructions or until just el dente. Drain pasta, reserve some pasta water.  Add 2/3 of the sauce to the empty pasta pot and stir in drained pasta, coating the pasta well. Add a little pasta water if the sauce seems dry (is not coating the pasta).  
    Serve the pasta in a communal bowl or in individual bowls, pour over remaining sauce and garnish with thyme or parsley.   



    Visit Easy Fundraising Ideas
    Fundraising Thermometer Provided free of charge by:
    Easy Fundraising Ideas




    New York Festivals Awards

    The Jazz Messenger

    Sign up to receive our weekly e-newsletter, The Jazz Messenger.


    Jazz Calendar Login

    Forgot your password? Forgot your username?